Italian Date Night In
Bringing another taste of Italy into your home.
Hi, it's me (again)! Back from my grad school hiatus. I always think I have so much time to do everything... grad school, working 2 jobs, & blog. Let's just say this term was rough. The past 2-3 months have made me re-evaluate my priorities. Let's just say I made some life changes.
Nonetheless, after my finals, the first thing I did was pour myself a glass of wine & went to my happy place (yes, I am talking about the kitchen).
If you don't remember from my older posts, I spent a few years living in San Diego. One of the areas I frequented was Temecula. Just a 30 minute drive north of San Diego is the wine country of Southern California! It is home to so many wineries & a few of my local favorites - Miramonte, Wilson Creek, and Ponte. If you are in the area, I highly recommend checking them out & if you live in the area join their wine club (I did & thoroughly enjoyed it)! You can't go wrong! Did I mention they're dog friendly?
Part of this dish is actually inspired by one of the menu items on Miramonte's Flower Hill Bistro, the Fromage and Tomato. Every time my friends & I came for a wine tastings, or just to have some girl & wine time in the SoCal sunshine, we always ordered the Fromage and Tomato.
So I'm bringing you a full meal inspired by my wine days - my slow roasted bruschetta, crispy brussels sprouts, & citrusy pesto pasta. Buon Appetito!
Below are a few of my MANY visits to Temecula with friends & the pups! Notice that the first 4 photos are from Miramonte Winery and the last 2 from Wilson Creek Winery. Notice the empty board - we demolished that Fromage and Tomato every time!
Let's start with the Slow Roasted Bruschetta:
- 8 - 10 garlic cloves, smashed
- 1/2 pint cherry tomatoes, halved (quartered if large in size)
- 3/4 cup extra virgin olive oil
- 1/2 tsp dried oregano
- 6-8 basil leaves, chiffonade cut (sliced into thin ribbons)
- Balsamic glaze
- Pink Himalayan or coarse sea salt to sprinkle
- 1/2 baguette, slice in to 1 1/2 inch slices
In small cast iron skillet (around 4 - 6 inches), or a small baking dish, add in the tomatoes, garlic, olive oil, salt, & oregano.
Mix until evenly distributed, then place in a non-preheated oven. Set the oven to 325 and set timer for 1 hour & 15 minutes.
When the timer goes off, remove the dish from heat, top with half of the basil, return to oven, add sliced baguette to a sheet pan & bake for 5 minutes.
Remove from heat and serve!
Pistachio Pesto time!
- 1/2 cup basil
- 3 cloves garlic
- 1/2 lemon, juiced
- 1/4 cup pistachios
- 1 tbsp parmigiana reggiano, grated
- 1/2 tsp lemon zest
- 1/8 tsp salt
- 1/4 tsp red pepper flakes
Place a small pan on medium-high heat & toast pistachios for 4 minutes, tossing frequently.
Add all the ingredients to a food processor & blend until smooth.
Crispy air-fried brussels sprouts
- 1 pound of brussels sprouts, quartered
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- Salt & pepper to taste
Toss the ingredients in a mixing bowl until evenly coated.
Cook in air fryer at 250 for 15 minutes. Toss the brussels every 5 minutes.
Crank the heat up to 350 and crisp for 7 minutes, tossing halfway through.
Italian Herb Roasted Chicken
- 2 lb chicken breast
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 2 tbsp extra virgin olive oil
Preheat the oven to 325.
Combine the herbs and spices in a bowl.
In a lined sheet pan, coat the chicken breasts in olive oil, then season liberally with the herb mixture.
Bake for 45 minute (internal temperature of 165)
Lemony Protein Pasta
- 2, 8 oz packages of Banza spaghetti, cooked to package instructions
- 1/2 tbsp extra virgin olive oil
- 2 - 3 cups pasta water
- 2 tbsp unsalted butter
- 4 cloves garlic, pressed
- 1 lemon zested & juiced
- 1/4 cup + 1 tbsp fresh parsley, finely chopped
- 1 cup + 2 tbsp grated parmigiana reggiano
In a large sauce pan, cook the pasta according to the package instructions. Set aside 2 to 3 cups of the pasta water. Drain the pasta, toss in olive oil, & set aside.
In a large sauce pan on medium heat, melt the butter & add the garlic, parsley, & lemon. Cook for 2 minutes.
To the pan, add the pasta, cheese, & lemon juice. Toss with tongs to coat evenly.
Lower the temperature to medium-low and add 1 cup of the pasta water. Cook for 4 minutes, toss, the add 2nd cup of pasta water.
If your sauce is too thick for your consistency, add 1/4 cup of pasta water at a time until the sauce is at your perfect consistency.
